Food and Beverage Management - RES3RH003 - Opinto-opas

Food and Beverage Management, 9 cr - RES3RH003

Upcoming implementations

No upcoming implementations yet.

Current implementations

No ongoing implementations yet.

Past implementations

Food and Beverage Management RES3RH003-3006 21.08.2023-15.12.2023 9 op (RH21SA, ...) +-
Teaching methods and instruction

Contents
• Total quality assurance in a sustainably and safely planned environment.
• Yield and revenue management tools in profitable restaurant business.
• Aesthetics and functions of physical surroundings of restaurants.
• Ethically and environmentally satisfying business in restaurants.
• Managing restaurant service offering
• Analyzing customer relationships from the point of service development.
• Entrepreneurship and/or franchising as a career path based on facts.

Learning methods
a. Lectures and related assignments full-time studies
b. Participation in a working life project or another project
d. Learning at wor

Learning material and recommended literature

To be announced in the beginning of the course

Working life connections

Working life connections: This course may involve a project work commissioned by an external company.

Campus

Haaga Campus

Exam dates and re-exam possibilities

To be announced in the beginning of the course.

Teaching language

English

Internationality

International case studies and lecturer(s)

Timing

21.08.2023 - 15.12.2023

Enrollment

12.06.2023 - 18.08.2023

Content scheduling

Period 1
Tuesdays 8-10.45 Clarion HA/G306-Teoria_57
Thursdays 8-10.45 Clarion HA/G306-Teoria_57

Period 2
Tuesdays 8-10.45 Sokos Hotels HA/G315
Thursdays 8-10.45 Hotels HA/G315

This implementation is connected to Restaurant Project
Period 1 Tuesdays 11-13.45 HA/L402
Period 2 Tuesdays 11-13.45 Kämp Group Oy HA/G314
Groups
- RH21SA
- RH21SB
- RH21SD
- CONTACT
Alternative learning methods

To be discussed individually

Assessment criteria

Oral and written feedback from the teachers

Peer discussions with fellow students

Teachers

Terhi Oksanen-Alén, Outi Rekola

Seats

15 - 40

Degree Programme

HOTRA Hotelli- ja ravintola-alan liikkeenjohdon koulutusohjelma

R&D proportion

0.00 cr

Virtual proportion

0.00 cr

Evaluation scale

H-5

Learning objectives
Upon completion of the course, the student is able to

understands and can illustrate the significance of concept in F&B management
can describe and apply principles of F&B product development
can describe and apply principles of selection planning and pricing in a restaurant
can describe and apply principles of purchasing and logistics
can apply principles of business analysis and develop profitability

Contents
• Total quality assurance in a sustainably and safely planned environment.
• Yield and revenue management tools in profitable restaurant business.
• Aesthetics and functions of physical surroundings of restaurants.
• Ethically and environmentally satisfying business in restaurants.
• Managing restaurant service offering
• Analyzing customer relationships from the point of service development.
• Entrepreneurship and/or franchising as a career path based on facts.

Teacher(s) responsible

Learning methods
a. Lectures and related assignments full-time studies
b. Participation in a working life project or another project
d. Learning at work

Working life connections
This course may involve a project work commissioned by an external company.
Internationality

The company may be global business.

Assessing one’s own learning is a compulsory part of the course.

Assessment
The course is evaluated on a scale excellent (5), very good (4), good (3), satisfactory (2), fair (1), fail (0). The assessment criteria is presented on a scale 1 - 3 - 5.

Grade 1
The student can name and identify different restaurant concepts and understands the need to change the concepts. Knows the different aspects in developing products and restaurant environments. Knows the control functions and basics of revenue management.

Grade 3
The student can plan restaurant concept change and/or plan a new concept.
Understands the different aspects in developing products and restaurant environments. Knows the control functions and basics of revenue management. Can participate in assessments and management in restaurant business.

Grade 5
The student can plan and implement and manage restaurant concept change and/or develop a new concept.
Knows and utilizes the control functions of a restaurant as well as practise revenue management.
Assesses and manages performance in restaurant operations.